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Mississippi Pork Roast in the slow cooker with pepperoncini peppers

Crockpot Mississippi Pork Roast

Tender, buttery, and perfectly seasoned, this cozy Mississippi Pork Roast cooks low and slow until fall apart tender. Made with ranch mix, au jus, butter, and pepperoncini, it’s the easiest dump and go recipe for a comforting slow cooker dinner.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6

Ingredients

  • 3-4 pounds pork shoulder or pork butt
  • 1 ounce packet ranch seasoning mix
  • 1 ounce packet au jus gravy mix
  • ½ cup unsalted butter, cut into chunks
  • 6-8 pepperoncini peppers plus 2 tablespoon brine
  • ½ cup water or broth if needed

Instructions

  1. Place the pork shoulder in the slow cooker.

  2. Sprinkle ranch and au jus seasoning over the pork. Add butter chunks on top.

  3. Add pepperoncini peppers and pour in the pepper brine. Add water or broth if needed.

  4. Cover and cook on low for eight hours or high for four to five hours until tender.

  5. Remove excess liquid if needed, then shred pork directly in the slow cooker.

Recipe Notes

• Add broth only if your slow cooker runs hot.
• Shred the pork right in the pot for maximum flavor.
• Pepperoncini peppers give tang, not spice.
• Great for sandwiches, rice bowls, or meal prep nights.
• Freezes beautifully for easy weeknight dinners.